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Roasted beetroot soup
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Prep Time:
30 minutes
Cook Time:
135 minutes
Total Time:
165 minutes
Vibrant Roasted Beetroot Soup topped with tangy goats' cheese and warm buttered sourdough slices.
Ingredients:
  • 2 bunches beetroot
  • 2 red onions, quartered
  • 2 carrots, halved crossways and lengthways
  • Olive oil spray
  • 4 garlic cloves, unpeeled
  • 1 litre vegetable liquid stock
  • 350g loose brushed potatoes, peeled, chopped
  • 4.00 gm brown sugar
  • 120g goat's cheese or fetta, crumbled
  • Thyme sprigs, to serve
  • Extra virgin olive oil, to serve
  • 1/2 White Sourdough Baguette, thinly sliced, toasted
Instructions:
  • Preheat the oven to 200C (180C fan-forced). Wash, trim, and tightly wrap the beetroot in foil before placing it on a baking tray to bake for 45 mins.
  • Preheat oven to 180C or 160C fan-forced. Line a baking tray with baking paper and place onion and carrot in a single layer. Spray with oil. Bake with beetroot for 30 minutes. Add garlic to the tray and bake for an additional 30 minutes, or until beetroot is very tender and other vegetables are lightly caramelized.
  • Peel the beetroot, then chop it coarsely and place it in a large saucepan with onion, carrot, and squeezed garlic. Add the stock and potato. Bring to a boil, cover, and simmer over low heat for 20 minutes until the potato is tender.
  • Puree soup using a stick blender until smooth. Add sugar and season to taste. Serve in bowls and garnish with goat's cheese or feta, thyme sprigs, and a drizzle of extra virgin olive oil. Enjoy with sourdough toast on the side.

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